Asparagus Quiche Recipe Video

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat oven to 375°F (190°C).

Snap off the woody ends of the asparagus and cut them into a bias, leaving the tips intact. Use about 5 pieces for garnish.

Drizzle asparagus with olive oil, and season with salt and pepper. Spread them out on a tray.

Dice the onion by cutting it julienne and then dicing it. Add the diced onion to a skillet with olive oil.

Roast the asparagus and onion in the oven for 10 minutes in a convection oven.

Grate about 3/4 pound of smoked provolone and whole milk mozzarella cheese, using half of each.

In a bowl, combine local organic eggs, 1 cup of milk, salt, and pepper to create the custard mixture.

Add the roasted onions to the cold pie crust, followed by the asparagus.

Mix the grated cheese into the vegetable mixture, ensuring even distribution.

Pour the custard mixture over the cheese and vegetables, ensuring it fills all voids.

Add more cheese on top for extra flavor.

Place the quiche in the oven to bake.

After baking, garnish the top with reserved asparagus tips.

Make a simple vinaigrette for a side salad using mustard, red wine vinegar, and olive oil, whisking to emulsify.

Toss spring mix salad with vinaigrette, salt, and pepper before serving.

Let the quiche rest before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens